Ingredients:

• For khandvi:
• 2 tbsp – soya flour
• 2 tbsp – gram flour
• 1 cup – buttermilk
• 1/4 tsp – chilli powder
• Salt to taste
• For sandwiches:
• 6 slices – brown bread
• 1 – Onion sliced thinly
• 1/2 cup – Cabbage thinly shredded
• 2 – Lettuce leaves thinly shredded
• 1 – Carrot grated
• 2 tbsp – cheese grated (optional)
• 1 tbsp – green chutney
• 1 tbsp – Butter

Method:

1. Take all khandvi ingredients in a heavy saucepan. Mix well till there are not lumps.
2. Heat pan and stir continuously.
3. Cook on low flame, while stirring till a thick cooked gooey paste is formed.
4. Pour hot mixture onto a clean work surface or a large steel plate.
5. With the back of a steel katori (cup), spread out as thinly and evenly as possible.
6. Allow to cool completely.
7. When cool, cut into squares, same size as bread slices.
8. To assemble sandwiches:
9. Butter 1 side of each slice.
10. Place three slices, buttered side up on countertop.
11. Apply chutney to the remaining three slices.
12. Place chutney side up on countertop.
13. Place a khandvi square on each chutney slice.
14. Arrange a few onions slices over khandvi.
15. Sprinkle some carrot, and cheese over onions.
16. Sprinkle a little salt to taste .
17. Top with buttered slice, buttered side down.
18. Press each sandwich very gently, and cut into triangles.
19. Sprinkle chopped cabbage in a serving plate.
20. Arrange sandwiches in serving plate, piling if desired.
21. Garnish with chopped salad leaves.
22. Cover with moist cloth and refrigerate till serving time.

Recipe courtesy of Saroj Kering